Split-Top Butter Loaf
Bread and butter is one of the great culinary combinations that's often overlooked. These loaves are brushed with melted butter during baking, and the split top ensures that every bit is saved for optimal buttery goodness.
Recipe from Family Circle
1 teaspoon sugar
3/4 cup warm water (105 to 115 degrees F)
1 envelope active dry yeast
1 1/2 cups buttermilk
1 tablespoon salt
1/4 cup honey
3 tablespoons butter, in pieces
6 cups bread flour
2 tablespoons butter, melted
Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.
Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl.
Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.
Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5-inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours.
Heat oven to 350 degrees F. With a razor blade or very sharp knife, make a slash down length of each loaf.
Bake in 350 degrees F oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire rack to cool.
Per Serving: cal. (kcal) 143, Fat, total (g) 3, chol. (mg) 16, sat. fat (g) 2, carb. (g) 26, fiber (g) 1, pro. (g) 5, sodium (mg) 286, Percent Daily Values are based on a 2,000 calorie diet